NEW CASTLE — Piccalilli
- 1 quart sliced green tomatoes
- 1 medium sized sweet red pepper, chopped
- 1 medium sized green pepper, shopped
- 2 large mild onions, sliced thinly
- 1⁄2 cup canning salt
- 3 cups vinegar
- 2 cups granulated sugar
- 2 teaspoons celery seed
- 1 teaspoon mustard seed
Combine the vegetables, cover with salt. Let stand overnight.
Drain as much liquid as possible.
Boil sugar and vinegar until dissolved, then add spices and vegetables.
Pack into clean hot jars and seal tightly.
Makes approximately three pints.
- 2 heads dill
- 1 clove garlic
- Whole green beans
- 2 cups water
- 2 cups vinegar
- 2 tablespoons salt
Place dill and garlic into each jar.
Cook whole green beans hard for 5 minutes exactly.
Pack whole beans, standing up, in jars.
Boil water, vinegar and salt. Pour over beans and seal.
- 1 large head cauliflower, separated into floret wedges (about 6 cups)
- 2 cloves garlic, minced (up to 3)
- 2 to 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- Coarse salt and freshly ground black pepper, to taste
- 2 to 3 tablespoons butter
Preheat oven to 400.
Toss cauliflower with oil, lemon juice, garlic, salt and pepper in a large bowl. Spread cauliflower evenly in a single layer on a large rimmed baking sheet. Roast in hot oven until softened and lightly browned, about 20 to 25 minutes, stirring occasionally to ensure even roasting. Test with a fork for desired doneness.
- 2 tomatoes, cubed
- 1 tablespoon fresh basil, chopped or 1 teaspoon dried
- 4 tablespoons Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 clove garlic
- 1 baguette loaf
In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil and garlic, and season with salt and ground black pepper. Cover and chill in the refrigerator 8 hours or overnight before serving.